Prep 45 mins
Cook 25 mins
The unusual thing in this recipe is the caraway seeds in the biscuit crust. It adds a really nice flavor that blends well with the turkey. I always make this with my holiday turkey leftovers. You can sub chicken if you wish.
for the filling
- 2 cups cooked turkey, chopped
- 4 tablespoons butter (or sub part vegetable oil)
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 cup frozen peas (or sub fresh)
- 6 tablespoons flour
- 1 teaspoon poultry seasoning (or sub a combo of thyme, sage and marjoram)
- 1⁄2 teaspoon celery salt
- pepper, too taste
- 2 cups hot chicken broth, plus extra if needed
for the crust
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon dry mustard
- 1⁄4 cup shortening or 1⁄4 cup butter
- 1 tablespoon caraway seed
- 1⁄3 cup milk
- Preheat oven to 425°F.
- Melt butter in saucepan and add vegetables. Add the peas now if fresh, otherwise wait to add them.
- Saute the veggies about 5 minutes.
- Add the seasonings and flour.
- Stir until thoroughly combined and bubbling.
- Add chicken broth and cook, stirring constantly until thickened.
- Add turkey (and peas if using frozen) and stir until thoroughly combined.
- Pour into a buttered 8-inch square baking pan or casserole.
- Combine the flour, baking powder and mustard.
- Cut in the butter with a pastry blender until butter is incorporated and the mix has that coarse crumbly look.
- Add caraway seed and toss to mix.
- Add milk and mix until dough can be shaped into a ball.
- Roll out on floured surface into a 9-inch square; prick with a fork for steam vents.
- Fit over filling on the baking dish.
- Bake 20-25 minutes until crust is nicely browned.